Noodles are one of the most important traditional noodles in China, and they occupy an important position in the dietary structure of Chinese residents. With the improvement of living standards, people's requirements for food are also constantly improving. The development of noodles tends to be convenient, fast, good in taste, high in nutrition and diverse in variety. Steamed noodles are a kind of noodle products, which are popular for people with convenient and fast consumption, less nutrient loss and diverse cooking methods.
At present, research on noodle steaming mainly focuses on steaming in instant noodle making and steaming in frozen noodle making. For instant noodle making, the short-time steaming is used to achieve the purpose of pre-gelatinization before the noodle is fried or hot air-dried. The steaming time is generally 2.5-4 min . In recent years, steaming has also been applied to frozen cooked noodles, and steamed noodles have been pretreated to improve the quality of frozen noodles. In this paper, the effects of different water addition, salt addition, dough time and wake-up time on the texture and sensory quality of steamed noodles were investigated to explore the best processing technology of noodles. The theoretical basis for the production of high-quality steamed noodles was provided.
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